Instant Pot Potato Leek Soup

The Best Instant Pot Potato Leek Soup Ever (Holy yum!)

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  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the butter.
  3. Add the leeks and celery and cook for 2-3 minutes.
  4. Press the CANCEL button.
  5. Add the potatoes, bay leaf, dried thyme and chicken broth.
  6. Stir to combine.
  7. Close and seal the Instant pot.
  8. Turn the venting knob to SEALING.
  9. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  10. Adjust the timer to 5 minutes.
  11. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
  12. Open the lid.
  13. Discard the bay leaf.
  14. Stir in the heavy cream.
  15. Using an immersion blender, blend the soup until smooth.
  16. Season to taste with salt and black pepper.
  17. Serve warm garnished with fresh thyme leaves and a swirl of half and half if using.

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